how to make award winning Lamb-stuffed onions with parmesan breadcrumbs

Hey Everyone, I hope you’re in excellent health and happiness today. One issue that is inseparable in human lifestyle is eating. Of course, in addition to concerning the taste, we must likewise attach importance to health. Eating fine and healthy foods which might be beneficial intended for the body so that the body is always in a fit state. With regard to those of you who still like to consume fast food, I recommend to stop and start cooking on your own.

Lamb-stuffed onions with parmesan breadcrumbs

You certainly know that the foods you consume daily has a wonderful effect on your body health plus quality lifestyle. In fact, healthy food may come in a simple version in addition to form, at a low price together with easy to reach. Healthy food isn’t just focused on expensive organic ingredients of which are common in big supermarkets.

The particular rise of popular diet styles and even trends has caused a bit involving confusion on so-called healthy foods. In fact , this trend often distracts from typically the most critical basic nutritional principles. In reality, all you need to know is usually the basic principles and content regarding different types of foodstuffs and adjust all of them to the needs on the body.

Thus healthy food is a food which you cook yourself, you can choose the particular ingredients that are suitable for the sake of your current body. Cooking is an easy exercise, everyone can cook, no need to acquire cooking courses to become an expert in cooking, just know the recipe plus try to practice it. Today all of us are going to make something special, Lamb-stuffed onions with parmesan breadcrumbs. This is one of my personal favorite tested recipes, This time I will make this a little more unique than regular.

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Attention! ALLERGENS Contains Low carb , Low kilojoule , High protein , Low sugar and Low sodium.

Ingredients of Lamb-stuffed onions with parmesan breadcrumbs

  • 8 red onions, unpeeled
  • 400g lamb mince
  • 1/2 teaspoon ground cinnamon
  • 125ml (1/2 cup) passata (tomato pasta sauce)
  • 2 tablespoons chopped fresh continental parsley
  • 2 tablespoons fresh breadcrumbs
  • 2 tablespoons shredded parmesan
  • 2 tablespoons pine nuts

Steps To Make Lamb-stuffed onions with parmesan breadcrumbs


  • Step 1
    Preheat oven to 180°C. Place the onions in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes or until the onions are tender. Drain. Transfer to a clean work surface. Set aside for 20 minutes to cool.
  • Step 2
    Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add the cinnamon and cook, stirring, for 30 seconds or until aromatic. Add the passata and cook, stirring, for 2-3 minutes or until the sauce thickens. Stir in the parsley. Season with salt and pepper.
  • Step 3
    Peel the onions. Use a small sharp knife to trim the base and top of each onion and discard. Use a teaspoon to scoop out the flesh, leaving a 1cm shell. Reserve 100g (about 1/2 cup) of onion flesh and finely chop. Place the onion shells in a baking dish.
  • Step 4
    Add the reserved onion to the mince mixture and stir until well combined. Spoon the mince mixture among the onion shells.
  • Step 5
    Combine the breadcrumbs, parmesan and pine nuts in a small bowl. Sprinkle the breadcrumb mixture over the tops of the onions. Bake for 35-40 minutes or until onions are golden and tender. Serve immediately.

What do you think ? It’s easy, isn’t it ? I’m sure everyone can certainly make it home including you. Absolutely nothing is impossible if you want to be able to try. Thank you for your time. Also, check out out other interesting recipes on this specific website, Don’t forget to bookmark this particular page inside your browser so you can easily access it faster later, be sure to promote it with your loved ones, pals, and colleagues. Thanks for listening, Content Cooking!

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